Bar Director

Position Title:Bar DirectorReports to: Director of Operations & Ownership
Work Location: San Francisco- Cotogna & Verjus (new project)

GENERAL OVERVIEW

The Bar Director role encompasses a broad set of responsibilities which include directing the sustained success, growth, and overall management of the company’s cocktail program. This role is responsible for overseeing and managing all bar operations including, guest experience, product quality, cost controls, profitability, budgeting and forecasting, department management, SOP implementation and facility management of all bar equipment and supplies.

RESPONSIBILITIES

• Develops menus for bar, private events, cocktail receptions, catering, etc. based on guest preferences and budgetary considerations.
• Creates new drinks, update drink lists, and educates staff on products.
• Incorporates seasonal ingredients from our Farm in Bolinas, additionally works with the Farm to identify what produce should be grown at the Farm for beverage operations.
• Maintains relationships with local suppliers to ensure the highest quality products for bar operations.
• Manages inventory levels of alcoholic beverages and non-alcoholic beverages and ingredients used in cocktails and other drinks.
• Research new products and trends in the beverage industry to stay updated on latest offerings Reviews and approve all new drink recipes before they are served in order to maintain quality standards.
• Trains and educates FOH Teams on all bar related beverages.
• Coordinates with event planners and catering managers to ensure that all food and drink needs are met for events.
• Direct management of all Bar operations including; hiring, training, scheduling, coaching, counseling, auditing/inspecting work to ensure standards are met, promoting teamwork and inclusiveness, conducting performance management with staff (reviews, address performance) .
• Maintains positive guest relations; respond to client requests and ensure alignment with company culture; investigate and follows through on guest feedback.
• Achieves Bar operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and guest service standards; determining system improvements and implementing change.
• Develops budget and monitors profitability of Bar operations; recommend and establish pricing and portions for products and services within approved profit and plan guidelines.
• Manages operating expenses and labor costs.
• Oversees programs and processes to identify efficiencies and to reduce costs in all areas of responsibility.
• Ensures compliance with health, safety, sanitation and alcohol awareness standards.
• Creates and maintain bar training programs from beverage making and service structure and standards.
• Adheres to company policies and state and local restaurant/bar regulations.

Fundamental to the position is an understanding of the owners’ vision and plans for the Company and the ability to communicate and drive to them effectively by working collaboratively with the senior management teams in the kitchens and dining rooms.

EXPECTED BEHAVIORS:

• Reflected in the Quince & Co mission statement and Culture Deck, model the Core Values while continually striving to incorporate their meaning, relevance, and impact into all aspects of your role.
• Represent Quince & Co professionally through personal appearance and temperament, communication, and respect for others and follow through.
• Demonstrate ownership of the position though focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
• Act with integrity, honesty, and knowledge, working towards achieving personal/professional fulfillment rather than public attention.
• Demonstrate an attitude of teamwork by working collaboratively to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.
• Display trust in your actions, having confidence in knowing that we are all looking out for each other’s best interest.
• Strive to elevate your personal performance and maintaining the standards of quality.
• Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.
• Anticipate and respond to guest needs in a respectful and timely manner.
• Strive to establish a benefit for our guests, each other, the restaurant, and the overall industry into the future.
• Ensure that operational standards are met in regard to sanitation codes and laws, food storage, and loss prevention.

More detail about Cotogna part of Quince & Co